Roasted Root Jumble with Feta
Ingredients
- 1/4 cup raw hazelnuts
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 large fennel bulb, cut into 1/2-inch wedges
- 1 large red onion, cut into 1/2-inch wedges
- 1 large lemon, cut into 1/4-inch slices
- 2 large carrots, peeled and cut into 1/2-inch rounds
- 1/4 cup extra-virgin olive oil, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/2 cup feta cheese, crumbled
- Minced fresh cilantro or parsley, to garnish
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